Aubergine Delight Trio (Baba Ganoush, Griddled Aubergine & Fritters)

For the Baba Ganoush, char the aubergines over a gas flame until completely blackened (or use a grill on high heat). Transfer the charred aubergines to a large bowl, cover with cling film and let sit for a few minutes. Carefully rinse off the blackened skin and scoop out the flesh.

Transfer the aubergine flesh into a food processor along with all other ingredients except the herbs. Blend until the mixture is smooth yet retains some texture. Transfer the mixture from the processor, season with salt & pepper to taste, sprinkle fresh herbs on top and serve.

For the Griddled Aubergine, heat a large ridged griddle pan. In a bowl, combine the aubergine, oil, garlic and parsley to coat the aubergine well. Now, place the aubergine slices on the hot griddle pan, cooking for 1-2 minutes on each side.

In a separate bowl, mix the lentils with the remaining ingredients and season with salt & pepper. Plate the griddled aubergines and top with the lentil mixture.

For the Aubergine Fritters, prepare a deep-fat fryer or a heavy-bottomed pan filled two-thirds with vegetable oil. Heat to 180C; you can test the temperature by dropping a cube of bread in - it should turn brown in one minute. Note of caution: hot oil is hazardous, do not leave it unattended.

Comprise a smooth batter by combining the chickpea flour and water. Dip the cut aubergine pieces into the batter ensuring a good coat before deep-frying in the heated oil. Do this in batches, frying for 3-4 minutes or until they turn a golden brown. Drain on kitchen paper.

In a separate bowl, mix the lemon zest, parsley and chilli. Sprinkle this mixture over the fried aubergines and grate the salted ricotta on top to serve.